abalone = awabi = loco = muttonfish = paua   Pronunciation:  abba-LOW-nee  Notes:  Asian markets are a good place to find these.   Prod them gently before buying to make sure they're alive.  The smaller ones are better.  Canned or dried abalones are acceptable substitutes for fresh in some dishes.   Substitutes:  ormer (smaller) OR geoduck clam OR conch OR other clams OR Flatten skinned and boned chicken or turkey breasts with a mallet, marinate in clam juice and crushed garlic, then sauté. Storage:    Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

Atlantic surf clam

awabi

bar clam = hen clam = sea clam = Atlantic surf clam   Substitutes:  quahog clam

bay scallops = Chinese scallops   Shopping hints: These are easier to find in the East than in the West. Frozen scallops are a good substitute for fresh.   Substitutes:  calico scallop (not as sweet) OR sea scallop (This is larger than the bay scallop, and less sweet and delicate. Consider cutting it into bite-size pieces before cooking.) OR shark meat (Note: Unscrupulous restaurants sometimes palm off shark meat as scallops to unsuspecting customers.) OR cod cheeks OR skate  See also: scallops

beche-de-mer

black clam

bloody clam  Latin:  Argina pexta

calico scallop  Substitutes:  bay scallop (sweeter) OR sea scallop (This is larger than the calico scallop, and less sweet and delicate. Consider cutting it into bite-size pieces before cooking.) OR shark meat (Note: Unscrupulous restaurants sometimes palm off shark meat as scallops to unsuspecting customers.) OR cod cheeks OR skate

calamari

canal shrimp = kuruma ebi   Notes:  These are popular in Japan, where they're often served as tempura.

cherrystone clam

Chinese scallops

chowder clam

clam  (See also pismo clam, soft-shell clam, razor clam, Manila clam, hard-shell clam, bar clam, and geoduck clam)  Substitutes:  mussel OR cockle OR abalone (tenderize first) OR scallop  Storage:    Unopened canned clams can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

cockle  Substitutes:  clam

	conch = lambi = lambie   Pronunciation:   KONK  Notes:   This is popular in Florida and the Caribbean.  In other regions, your best bet is to look in Asian or Italian markets.  Substitutes:  whelk OR clams (stronger flavor, firmer texture) OR abalone (more expensive)
	crab

crab sticks

crawdad  See crayfish

crawfish  See crayfish

crayfish = crawfish = crawdad = ecrevisse = écrevisse  Equivalents:  Six pounds live crayfish = one pound peeled tails; 15 large crayfish = one pound  Notes:   Crayfish are very popular in Louisiana, where restaurants serve them on large platters along with bowls of melted butter.  Buy live ones if you can; if not, large supermarkets sometimes stock frozen whole crayfish or crayfish tails.  Get the whole crayfish if possible--most of the flavor resides in the shells.  Allow one to two pounds per person.   Substitutes:  rock shrimp OR Dublin Bay prawns (larger) OR shrimp OR spiny lobster OR lobster OR walleye pike OR sheepshead OR crab

cuttlefish = sepia   Notes:  This is a close relative of squid and octopus. You can sometimes find dried cuttlefish in Asian markets. Substitutes: squid (smaller and less tender, but otherwise a fairly close substitute) OR baby octopus OR octopus (A large octopus is much tougher than a cuttlefish, and needs to be tenderized before you cook it. Simmer it in salted water for 20 minutes before adding it to stews, soups, or sauces. Before sautéing or grilling it, remove the suckers and ends of the legs and beat it with a mallet--or against some rocks, as they do in Greece.)

Dublin Bay prawn = Dublin prawn = Norway lobster = langoustine = scampi  Substitutes:  spiny lobster (larger) OR lobster (larger) OR crayfish (smaller) OR large shrimp

 

geoduck clam = gooeyduck clam    Pronunciation:  GOO-ey-duck  Substitutes:  other large clam OR abalone

green mussel = green shell mussel = New Zealand green mussel = greenshell mussel = greenlipped mussel

 

ground dried shrimp

hard-shell clam = hardshell clams  Notes:  Littleneck clams are smaller than cherrystone clams  which are smaller than quahog clams = quahaug clams = chowder clams  which are smaller than ocean quahog clams = ocean quahaug clams = mahogany clams = black clams.  Substitutes:  bar clams OR soft-shell clams

hen clam

imitation seafood

kamaboko

lambi

lambie

langouste

langoustine

littleneck clams

lobster  Substitutes:  spiny lobster (no claws, otherwise very similar) OR Dublin Bay prawns OR large shrimp OR crab (more delicate texture) OR monkfish (firmer texture) OR sheepshead OR walleye pike   See also RecipeSource.com posting for Mock Lobster.

loco

mahogany clam

	Manila clam  Substitutes:  other small soft-shelled clams
	mussels  Substitutes:  oysters OR (steamed) soft-shelled clam (firmer texture; best served warm) OR littleneck clams (best served warm) OR other shellfish OR bluefish  Storage:    Unopened canned mussels can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

Norway lobster

ocean quahog clam

octopus  Substitutes:  squid (no need to tenderize, milder flavor) OR cuttlefish (no need to tenderize, milder flavor)

ormer  Substitutes:  abalone (larger) OR other clams

oyster   Notes:    The French like to serve these raw in the shell, with just a squirt of fresh lemon juice, but they can also be fried, grilled, or gently poached.  If you eat them raw, you'll need to shuck them first; an oyster knife comes in handy for this.   Substitutes:  mussel OR (served raw) littleneck or cherrystone clam OR (deep-fat fried) soft-shell clam  Storage:    Unopened canned oysters can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

periwinkle = bigaros = sea snails = winkles Notes:  These marine snails are better known in Europe and Japan than in the United States.  They're great in any clam chowder recipe, though they tend to get tough if overcooked.   Look for them in Asian markets.  Substitutes:  whelks OR conch OR clams OR escargot

pismo clam Substitutes:  other clams (pismos are highly regarded)

prawn

Prince Edward Island mussel = PEI mussel = Island blue mussel  Notes:  These farmed-raised mussels are sweet and beardless.

quahog = quahog clam = quahaug clam = chowder clam  See:  hard shell clams

 

razor clam  Substitutes:  (for chowder) chopped geoduck OR quahogs

rock lobster

scallops  (see also bay scallop, calico scallop, and sea scallop) Substitutes: shark meat (Note: Unscrupulous restaurants sometimes palm off shark meat as scallops to unsuspecting customers.) OR cod cheeks OR monkfish OR skate OR lobster OR crab OR sole OR flounder OR shrimp (firmer texture)

scampi

sea clam

sea cucumber

sea legs

 

	sea scallop  Substitutes:  bay or calico scallop (these are smaller than sea scallops, and more sweet and delicate) OR shark meat (Note: Unscrupulous restaurants sometimes palm off shark meat as scallops to unsuspecting customers.) OR cod cheeks OR skate OR monkfish
	sea slug = sea cucumber = beche-de-mer  (comes dried or fresh)
	shrimp = prawn    Notes:  There are many different species of shrimp, but generally speaking, the larger the shrimp, the tastier. In the US and Britain, large shrimp are called prawns; in India, all shrimp are prawns. Bay shrimp are very small. You can buy shrimp raw (sometimes called green), or cooked.   Don't buy cooked shrimp if you plan to serve it warm--they turns rubbery when reheated.  Unopened canned shrimp can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.   Equivalents:  One pound shrimp in shell will roughly yield 1/2 pound or one cup cooked shrimp.   Substitutes:   Dublin Bay prawns OR crayfish OR lobster OR scallops (more delicate texture) OR crab OR imitation seafood (less expensive) OR chicken
	shrimp meat = cooked shrimp
	soft-shell clam = steamer Includes:  Highly regarded Maine steamers and Long Island steamers, and less esteemed Maryland steamers  Substitutes:  razor clam OR littleneck clams OR manila clam OR mussels

 

spiny lobster = rock lobster = langouste  Substitutes:  lobster (has claws, otherwise very similar) OR Dublin Bay prawns (smaller) OR large shrimp OR  monkfish (firmer texture)

squid = calamari    Substitutes:  cuttlefish (under 8" long) OR octopus (stronger flavor; simmer first for 20 minutes in salted water to tenderize before adding to stews, soups, and sauces; remove suckers and ends of legs and beat before sautéing or grilling) OR shrimp OR chicken breast

steamer

	surf clam
	surimi = imitation seafood = crab sticks = sea legs  Substitutes:  crab (tastier, more expensive)

whelk  Substitutes:  periwinkle OR conch

 

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Copyright © 1996-2005 Lori Alden